Curried Lentil soup with Havarti

Ingredients

• 1/4 cup (50 mL) butter
• 4 stalks celery, finely sliced
• 2 onions, chopped
• 4 cups (1 L) peeled and finely sliced
• carrots
• 2 cups (500 mL) peeled and diced
• potatoes
• 2 cans (19 oz/540 mL) lentils, rinsed
• and drained
• 4 cups (1 L) vegetable or chicken stock
• 2 cups (500 mL) milk
• 2 tbsp (30 mL) curry paste or powder (or to taste)
• Salt and freshly ground pepper
• 3/4 lb (375 g) plain or jalapeño-flavoured
• Canadian Havarti, cubed
• 3/4 cup (175 mL) chopped fresh coriander (also known as cilantro)

Preparation

1. In a large pot melt butter over medium-high heat. Cook celery, onion, carrots and potatoes for 5 minutes or until onions are softened. Add lentils, stock, milk and curry. Bring just a boil, stirring occasionally. Reduce heat to low and simmer covered for 20 minutes or until vegetables are soft.
2. Transfer soup, in batches, to blender of food processor; puree until smooth. Adjust seasonings. To serve, place cheese in each bowl of soup, ladle soup and garnish with coriander.